My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, January 4, 2012

Butternut Squash Lasagne

Vegetarian entrées are not my forte but I had to get busy with something special for my beautiful daughter in law.  She really is a great gourmet vegetarian cook...and that has always been my short suit!   It was such a pleasure to have her, my son and grandson visit from Holland, Michigan for the Christmas Holidays.  

My first source will always be Fine Cooking.  They never let me down and this years Holiday Edition (Dec11/Jan12 No.114)  was no exception. 

I boil my lasagne noodles in my buffet steamer pan...the only pan I have that is long enough. 

The Creamy Goat Cheese Béchamel Sauce


This is such an easy to prepare

ahead of time dish.  I made the day before

and baked the next day.

@@@@@ Now You're Cooking! Export Format

Butternut Squash Lasagne

Holiday Recipes, Main Dish, Vegetarian

1 lg butternut squash; halved & seeded
2  garlic cloves; unpeeled
2 ts thyme; to taste
2 ts olive oil
  salt & pepper; to taste
5 tb butter
2  sage sprigs
1/4 c flour
3 c milk
4 oz goat cheese; crumbled
2 oz Romano; grated
1/4 ts nutmeg; grated
1/4 c panko crumbs
1 box lasagna noodles, cooked al dente and cooled

Preheat oven to 450F.  Place squash cut side up on a large baking sheet.  Put 1 clove and 1 sprig of thyme in each cavity.  Drizzle each half with olive oil,  Add salt and pepper to taste.  Roast for 50 minutes or until tender.  Remove from oven and cool completely.   Refrigerate until needed.

Place cooled squash and peeled garlic cloves in bowl.  Mash with fork until smooth.

Preheat oven to 350F.

Melt 4 tablespoons butter in saucepan.  Add the sage and cook 2-3 minutes.  Reserve the sage.  Add flour and whisk until golden, about 2 minutes.  Whisk in the milk and cook until thickened, about 15 minutes.  Stir in goat cheese, Romano cheese, nutmeg, salt and pepper.  Set 1 1/2 c sauce aside and mix the rest in the mashed squash.

Melt remaining butter in a small skillet over medium heat.  Mix panko with cooked sage and thyme sprigs if used.

Spread 1/2 cup of reserved cheese over bottom of 9 x 13 pan.  Layer cooked noodles.  Add 1 cup squash mixture evenly.  Add another layer of noodles topped with more squash.  Repeat until you have 4 squash layers and 5 pastry layers.  Spread the remaining 1 cup cheese sauce over top.  Sprinikle with panko mixture.

Cover the baking dish with foil.  Bake for 40 minutes.  Remove the foil and bake until the top is browned about 15 more minutes.  Cool 10 minutes before serving.

** Exported from Now You're Cooking! v5.88 **

An Ice Cream Scoop aids in distributing the squash filling. 
Panko sprinkled over top of final Béchamel Sauce

Bon Appétit
Enjoy YOUR Wonderful World!

Jackson just loves his daddy's new iPad! 

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017